Slow Cooker Korean Short Ribs

THEN, inspect. Anytime I am at a new grocer they always try and sneak some skinny pieces in there. Be that person who says, “Nope, nope, nope, I need this one swapped out.” Trust me, you don’t want to get stuck with the pieces that are all connective tissue and bone because the meat department is trying to sell the skinny end of the short rib.

PREP : 15 MINUTES

COOK : 6 HOURS

TOTAL TIME : 6 HOURS, 15 MINUTES

Slow Cooker Korean Short Ribs browned and cooked until fork tender with just a few minutes of prep work and all your favorite flavors.

INGREDIENTS:

1. 1 tablespoon canola oil
2. 1/4 cup flour
3. 3 pounds short ribs (I use boneless because they have less fat and connective tissue) in 3 inch chunks
4. 1 cup brown sugar
5. 1/2 cup lite soy sauce
6. 1 tablespoon sesame oil
7. 4 cloves garlic, minced
8. 1 tablespoon minced ginger
9. 1/4 teaspoon crushed red peppers
10. 2 tablespoons corn starch mixed with 2 tablespoons water
11. diced green onions, for garnish (optional)
12. sesame seeds, for garnish (optional)

DIRECTIONS:

1. In a cast aluminum slow cooker insert (or another skillet if your slow cooker has a ceramic insert) add the tablespoon of canola oil.
2. Dredge the beef in flour on all sides and shake off the excess.
3. Brown the beef on high heat on all sides. Make sure the pan is hot, you don’t need to worry how done the meat is, you’re just going for color.

Full Read Recipes >> dinnerthendessert

Share this post